Description
Delight in these Rose Red Velvet Cupcakes, a beautiful twist on a classic dessert. Infused with delicate rose water and enriched with a rich cream cheese frosting, these cupcakes are perfect for special occasions or anytime you crave a floral, luxurious treat. The soft, moist crumb paired with the subtle floral notes creates an unforgettable cupcake experience.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 1 teaspoon white vinegar
- 1/2 teaspoon rose water
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon rose water
- Dried edible rose petals (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and a neat appearance.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of leavening and cocoa throughout the batter.
- Combine Wet Ingredients: In a separate small bowl, mix the buttermilk, white vinegar, rose water, vanilla extract, and red food coloring. The vinegar reacts with the baking soda to help cupcakes rise, while the rose water adds a subtle floral flavor.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This process traps air, contributing to a tender crumb.
- Add Egg: Beat in the egg until fully incorporated, ensuring smooth batter for even baking.
- Combine Mixtures: Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk mixture (start and end with dry ingredients). Mix just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cupcakes to avoid overbaking.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare Frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, beating well after each addition until fluffy. Mix in the rose water for a delicate floral note.
- Frost and Garnish: Once the cupcakes have cooled, pipe or spread the cream cheese frosting on top. Garnish with dried edible rose petals if desired for an elegant finish.
Notes
- Rose water adds a floral twist—start with the minimum amount and adjust to taste.
- You can make the cupcakes a day ahead and frost before serving to save time.
- Store leftovers in the fridge for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
